Mexican-Inspired Chicken Soup
This zesty chicken taco soup is loaded with corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
Reviews
One of my go to soup recipes. We love this one.
Not bad. Had a good flavor. Use fresh chicken, not frozen if possible.
This soup is amazing. I usually double the recipe so we have leftovers for lunches. A must try!
I used my instant pot to make this. I first sauteed about half an onion and four cloves of garlic. I also already used some previously cooked chicken. 10 minutes on high pressure with quick release did the trick. I doubled the recipe and it took 37 minutes to come up to pressure. Overall about an hour. It's going on our list of go-to recipes.
This soup was good on the day it was made, but was not a great leftover.
This soup is very tasty. I wouldn't change a thing.
I will absolutely make this again, but since I like my soup in the thick side, I will skip the water. Rather than V8, I used cream of chicken soup since my family isn't much on V8 and tomato products. But I did keep in the salsa. Instead of just eating it like soup, we dipped some tortilla chips in as well. Even my 2 year old enjoyed that! And can't beat the convenience of using the slow cooker.
Great taste, easy to make. My whole family voted it a keeper. It's been on our regular menu for several months now.
Very easy to make and flavorful. I used the Perdue Shortcuts Southwest seasoned chicken. I buy them only when they are on sale and I have coupons, so I'm usually stocked up in the freezer. Definitely a keeper. Next time I will make it in a soup pot instead of a slow cooker and maybe add a little green chilles.
Very tasty and simple to make. Great with tortilla chip scoops!